Modified from Paula Deen
3-4 sweet onions, thinly sliced (so this said 3 cups, which I didn't feel was enough in the bottom of the pie dish after it cooked down, so I'd probably double what I did and I used 2 small onions)
3 tbsp butter (I actually just used leftover bacon grease from cooking the bacon in this recipe)
1 (9 inch) prebaked pie shell (this said deep dish, I just used one of the refrigerated pie shells in a regular pie dish and then prebaked it myself)
2 eggs, beaten
3 tbsp flour
1/2 cup milk
1 1/2 cup sour cream (I felt there was too much sour cream, I might use more milk next time, less sour cream)
1 tsp salt
4-5 slices of bacon, cooked and crumbled
Preheat oven to 325. In a medium saucepan, melt butter (or use the pan with some grease from cooking the bacon) and add the onions. Sauté until lightly browned.
Put pie plate on a cookie sheet and put cooked onions in the bottom of the prebaked pie shell. In a small bowl, beat the eggs and flour together to combine. Add milk, sour cream and salt. Mix well and pour over onions. Garnish with bacon. Bake until firm in the center, about 30 minute (this took me more like 45 minutes).